Chinese steamed eggs

By the GetYourMacros team · 31 August 2026

A silky, smooth savory custard that is light on fats and high in protein.

• Time 15 min
• Course Main course
• Diet Vegetarian
• Cuisine Asian
• Allergens gluten, eggs, soy

Ingredients (1 serving)

• 3 Eggs (180 g)
• Vegetable stock cubes to taste
• Soy sauce to taste
• 20 g Spring onion
• Fresh ginger to taste
• 150 g Spinach

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Dissolve the vegetable stock cube in 250ml of warm water and let it cool slightly.
2. In a bowl, gently whisk the eggs with the grated ginger, avoiding creating too many bubbles.
3. Slowly pour the stock into the eggs while whisking, then strain the mixture through a fine sieve into a heatproof bowl.
4. Cover the bowl tightly with foil or a lid and place it in a steamer basket over boiling water.
5. Steam on low heat for 10-12 minutes until the center is just set like a panna cotta.
6. Meanwhile, quickly steam or pan-fry the spinach with a splash of water for 3-4 minutes until wilted.
7. Drizzle the soy sauce over the eggs and garnish with finely sliced spring onion.
8. Serve the steamed eggs warm alongside the spinach for a complete meal.

Tips

• For a perfectly smooth surface, use a spoon to remove any tiny bubbles from the top before steaming.
• The secret is the low heat: if the water boils too vigorously, the eggs will develop holes instead of being silky.

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